Red Rock Cheese
Fourth generation cheesemaker Chris Roelli makes the type of cheese that will take a sandwich to the next level, yet you won’t be able to stop peeking at it between the slices of bread because it’s so strikingly beautiful. Roelli uses five different starter cultures to frame the flavor profile of the cheese, placing curds into 40-pound block forms to set. Once the cheese is pressed, he cuts the big blocks into smaller 5-pound loaves, hand-spiking each individual loaf to let the blue mold breathe. Red Rock is then placed on racks for cellar-aging and allowed to develop a natural blue rind, while inside, deep spikes of blue mold grow through the center.
Pairing suggestions: Apple slices, Quince & Apple Peach preserves, Winter Wheat crackers, Ale Asylum Demento session ale.